These sweet potato muffins should keep in an airtight container in the fridge for up to five days. I prefer to use unrefined sugar, you could also use rapadura sugar, muscovado sugar or standard brown sugar. I used coconut sugar in these muffins.You can also use regular milk if dairy is not an issue. I have made these sweet potato muffins with unsweetened coconut milk, almond milk, and soy milk.If using olive oil I would choose pure mild olive oil over extra virgin as this will taste too strong. You can also use any neutral vegetable oil such as avocado oil or olive oil. As mentioned above my preference for baking these is coconut oil.In another bowl, whisk the eggs and then add the sugar, maple syrup, oil, milk, vanilla extract, and vinegar. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon. If using coconut oil and it is solid then melt in a pan and set aside until it is at room temperature. Preheat your oven to 180C or 355F and line a standard muffin tin with 12 paper liners or grease your muffin tray. Chocolate chips or chocolate drops - I used dark chocolate chips that are dairy-free.Sweetener - I used a blend of coconut sugar and maple syrup as thats what I found gave the best results.Spices - I have used cinnamon as a mild spice to give some flavour you could also add some nutmeg.Milk - You can use your choice of milk I prefer to use a dairy-free milk.Coconut oil - This is my preferred oil to use when baking these sweet potato muffins.If you don't use self raising you will need to add ¾ teaspoon of xantham gum. This contains a mix of maize, tapioca, fice flour. Gluten-Free flour - I used Edmonds self-raising flour in these muffins.Roasted, steam or boiled will work and then mash up with a potato masher or fork. Mashed or pureed orange sweet potato/kumera - This recipe is a great way to use up leftover cooked sweet potato.This is a great way to get some nutritious sweet potato into your kids, if you don't tell them they won't even know it's in there! Key Ingredients: The sweet potato brings a mild sweetness and adds texture and moisture to the muffins, you won't be able to tell that these muffins are gluten-free. Sweet potato and chocolate isn't always a standard combination but the flavour in these muffins work so well together and the end result is delicious! These fluffy sweet potato chocolate chip muffins make a delicious snack for morning or afternoon tea or to pop into lunchboxes.
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